Sautéed Mushroom Pasta with Truffle Salt

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  • 8 ounces small pasta (such as grattini or acini de pepe)
  • 3 tablespoons extra-virgin olive oil
  • 1 pound sliced mushrooms
  • Truffle salt, to taste
  • Balsamic vinegar, to taste


Cook pasta in boiling water according to package instructions, until al dente. Heat olive in a small skillet and sauté mushrooms until nicely browned, about 5 minutes. Combine pasta and mushrooms in a serving bowl. Sprinkle with truffle salt and drizzle with vinegar. Serve hot or room temperature.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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